I am laughing as I add this recipe to the blog. It was in the mid to upper 80s today and I am sitting here in front of a fan in summer pajamas. But you know as well as I do that beef stew weather will be here soon enough. It's also known to stay a while in the suburbs of Chicago. I'll be making this soon, I am sure.
3-4lbs. boneless beef chuck roast, cut into 1 1/2 inch chunks
2 tbsp. olive oil
1/2 C. dry red wine
1/4 C. all purpose flour
2 tbsp. tomato paste
1 tbsp. minced fresh garlic
2 C. low sodium beef broth
2 tbsp. herbes de Provence
1 tbsp. each Dijon mustard and steak sauce
1 bay leaf
Salt and pepper to taste
2lbs. red skinned potatoes, quartered
10 medium carrots, cut into 2 inch pieces
1 C. frozen pearl onions
1/2 C. frozen green peas
2 tbsp. fresh lemon juice
Chopped fresh parsley
Lemon zest
Brown beef in 2 batches in 1 tbsp. oil per batch in a large skillet over high heat, 4-6 minutes per batch; transfer to a 6qt. slow cooker.
Deglaze skillet with wine, scraping up any brown bits. Stir in flour, tomato paste, and garlic; cook 1 minute. Whisk in broth until smooth, then add herbes de Provence, Dijon, steak sauce, and bay leaf; season with salt and pepper.
Add potatoes, carrots, and onions to sauce, then pour over beef. Cover slow cooker and cook beef until fork tender on high setting, 5-6 hours, or low setting 7-8 hours. Stir in peas and lemon juice.
Garnish stew with parsley and lemon zest.
Per serving: 450 calories, 12g. fat, 130mg. cholesterol, 467mg. sodium, 34g. carbs, 5g. fiber, 48g. protein
Sunday, September 25, 2016
Thursday, September 15, 2016
Biscuits and Gravy
I honestly think that I was born in the South in a former life. There are many Southern dishes that I LOVE.
Chris made biscuits and gravy the other morning for breakfast.
Now, he didn't wake up at the crack of dawn and toil over homemade biscuits...that's another Sunday. We got our biscuits out of and exploding tube with a dough boy on it. LOL
He started with browning a 1lb package of Tennessee Pride bulk breakfast sausage. Do not drain the sausage!
Mix in 1/2 of 1/3 of a cup of flour in while browning the sausage until it absorbs. Repeat the process with the rest of the flour. Add in 3 cups of milk; stir until it thickens. Add one more if needed. He seasoned it with 1/2 tsp. pepper, 1/2 tsp Old Bay seasoning, 1/2 tsp. smoked paprika and salt to taste.
This is another taste as you go recipe.
We served it over the biscuits with a sunny side up egg on top. Unfortunately, I was digging in before I realized we hadn't taken photos!! Next time!
PS--the gravy is also delicious on English muffins.
Chris made biscuits and gravy the other morning for breakfast.
Now, he didn't wake up at the crack of dawn and toil over homemade biscuits...that's another Sunday. We got our biscuits out of and exploding tube with a dough boy on it. LOL
He started with browning a 1lb package of Tennessee Pride bulk breakfast sausage. Do not drain the sausage!
Mix in 1/2 of 1/3 of a cup of flour in while browning the sausage until it absorbs. Repeat the process with the rest of the flour. Add in 3 cups of milk; stir until it thickens. Add one more if needed. He seasoned it with 1/2 tsp. pepper, 1/2 tsp Old Bay seasoning, 1/2 tsp. smoked paprika and salt to taste.
This is another taste as you go recipe.
We served it over the biscuits with a sunny side up egg on top. Unfortunately, I was digging in before I realized we hadn't taken photos!! Next time!
PS--the gravy is also delicious on English muffins.
Tuscan Soup
Winter is going to come eventually. *sigh* I am looking forward to having a little more spare time in the not so distant future so I can give more than a passing stab at cooking decent meals. I also think I will tweak this recipe a bit. I am not sure I need 2 C. of heavy cream. Don't get me wrong, I am sure it is DELICIOUS with the cream but I want this to be an everyday recipe, not something I just make for special occasions!!
1lb bulk Italian sausage
1 tbsp. olive oil
4 strips thick sliced bacon, diced
2 C. diced onions
2 tbsp. minced fresh garlic
2 tbsp. all purpose flour
1 tbsp. dried Italian herbs
1 tsp. red pepper flakes
7 C. low sodium chicken broth
1 1/2lbs. Yukon gold potatoes
2. C. heavy cream
1 bunch kale, ribs removed, leaves coarsely chopped
1/2 C. chopped fresh parsley
Brown sausage in oil in a Dutch oven or large pot over medium high heat until cooked through. Strain sausage through a sieve, then rinse under running water to remove additional drippings; drain and transfer to a paper towel plate. Drain excess drippings from Dutch oven.
Cook bacon in same Dutch oven until crisp. Transfer bacon to a paper towel lined plate; drain and discard all but 2 tbsp. drippings. Add onions, garlic, flour, Italian herbs, and pepper flakes; cook over medium high heat until onions soften, about 5 minutes.
Add broth and potatoes; increase heat to high. Bring soup to a boil and cook until potatoes are fork tender, about 10 minutes. Crush a third of the potatoes in the pot.
Stir in sausage, cream and kale; cook to heat through and wilt kale. Off heat, stir in parsley.
1lb bulk Italian sausage
1 tbsp. olive oil
4 strips thick sliced bacon, diced
2 C. diced onions
2 tbsp. minced fresh garlic
2 tbsp. all purpose flour
1 tbsp. dried Italian herbs
1 tsp. red pepper flakes
7 C. low sodium chicken broth
1 1/2lbs. Yukon gold potatoes
2. C. heavy cream
1 bunch kale, ribs removed, leaves coarsely chopped
1/2 C. chopped fresh parsley
Brown sausage in oil in a Dutch oven or large pot over medium high heat until cooked through. Strain sausage through a sieve, then rinse under running water to remove additional drippings; drain and transfer to a paper towel plate. Drain excess drippings from Dutch oven.
Cook bacon in same Dutch oven until crisp. Transfer bacon to a paper towel lined plate; drain and discard all but 2 tbsp. drippings. Add onions, garlic, flour, Italian herbs, and pepper flakes; cook over medium high heat until onions soften, about 5 minutes.
Add broth and potatoes; increase heat to high. Bring soup to a boil and cook until potatoes are fork tender, about 10 minutes. Crush a third of the potatoes in the pot.
Stir in sausage, cream and kale; cook to heat through and wilt kale. Off heat, stir in parsley.
Monday, September 5, 2016
Roasted Grapes
Yes, you've read the title right. These should be good on salads or as snacks.
3 C. seedless red grapes
2 tsp. canola oil
2 fresh thyme or Rosemary sprigs
1/2 tsp. sea salt
Toss all ingredients together and roast at 450 degrees just until grape skins start to split, about 15 minutes.
3 C. seedless red grapes
2 tsp. canola oil
2 fresh thyme or Rosemary sprigs
1/2 tsp. sea salt
Toss all ingredients together and roast at 450 degrees just until grape skins start to split, about 15 minutes.
Tuesday, August 30, 2016
Slow Cooker Mexican Barbecue Chicken Sandwiches
I saw this in the September 2016 issue of the Food Network Magazine. I am not huge fan of chicken thighs so maybe I will do a mixture of breasts and thighs. I will cook it for slightly less time than the recipe calls for so as not to dry out the white meat.
6 large skinless, boneless chicken thighs, about 2 pounds
Kosher salt
2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped plus 3 tbsp. sauce from the can
1 can fire roasted tomatoes
1/2 medium onion, grated
2/3 C. ketchup
3 tbsp. plus 1 tsp. packed light brown sugar
1/4 C. apple cider vinegar
1 tbsp. Worcestershire
1/4 vegetable oil
2 C. shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese
Season the chicken with salt and cumin; transfer to slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low for 6 hours.
Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan leaving the fat behind. Add the ketchup, 3 tbsp. brown sugar, 2 tbsp. cider vinegar, and Worcestershire sauce to the saucepan. Bring to a boil, then reduce heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
Meanwhile, whisk 2 tbsp. vegetable oil and the remaining 2 tbsp. cider vinegar, and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and 1/2 tsp. salt; toss and set aside.
Heat the remaining 2 tbsp. vegetable in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but 1/2 cup of the sauce; season with salt.
Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet, top with he chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with slaw, avocado, and roll tops. Serve with remaining sauce.
6 large skinless, boneless chicken thighs, about 2 pounds
Kosher salt
2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped plus 3 tbsp. sauce from the can
1 can fire roasted tomatoes
1/2 medium onion, grated
2/3 C. ketchup
3 tbsp. plus 1 tsp. packed light brown sugar
1/4 C. apple cider vinegar
1 tbsp. Worcestershire
1/4 vegetable oil
2 C. shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese
Season the chicken with salt and cumin; transfer to slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low for 6 hours.
Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan leaving the fat behind. Add the ketchup, 3 tbsp. brown sugar, 2 tbsp. cider vinegar, and Worcestershire sauce to the saucepan. Bring to a boil, then reduce heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
Meanwhile, whisk 2 tbsp. vegetable oil and the remaining 2 tbsp. cider vinegar, and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and 1/2 tsp. salt; toss and set aside.
Heat the remaining 2 tbsp. vegetable in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but 1/2 cup of the sauce; season with salt.
Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet, top with he chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with slaw, avocado, and roll tops. Serve with remaining sauce.
Monday, August 15, 2016
Chicken and Chile Hash
I found this recipe in the September 2016 issue of Cooking Light. I am making it for dinner on Thursday. I've been in a food rut lately and this looks like something different and tasty. I will probably fry the eggs instead of poaching them. I like them better fried.
2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs
Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap. Microwave on high for 5 minutes or until tender. Place potatoes on a paper towel lined plate.
Heat a large cast iron skillet over high. Add 1 tbsp. oil to the pan; swirl to coat. Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble. Remove chicken mixture to a bowl with a slotted spoon. Add onion and poblano chile to drippings in pan; cook 4 minutes. Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes. Add mushroom mixture to chicken mixture.
Add remaining 1 tbsp. oil to pan; swirl to coat. Add potatoes; cook 4 minutes, stirring occasionally. Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.
Add waster to a saucepan, filling 2/3 full; bring to a boil. Reduce heat; add remaining 2 tbsp. vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes. Carefully remove from pan using a slotted spoon. Divide hash evenly among 4 plates; top with eggs and remaining thyme.
Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.
2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs
Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap. Microwave on high for 5 minutes or until tender. Place potatoes on a paper towel lined plate.
Heat a large cast iron skillet over high. Add 1 tbsp. oil to the pan; swirl to coat. Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble. Remove chicken mixture to a bowl with a slotted spoon. Add onion and poblano chile to drippings in pan; cook 4 minutes. Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes. Add mushroom mixture to chicken mixture.
Add remaining 1 tbsp. oil to pan; swirl to coat. Add potatoes; cook 4 minutes, stirring occasionally. Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.
Add waster to a saucepan, filling 2/3 full; bring to a boil. Reduce heat; add remaining 2 tbsp. vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes. Carefully remove from pan using a slotted spoon. Divide hash evenly among 4 plates; top with eggs and remaining thyme.
Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.
Orange Cranberry Scones
I like scones...here is a scone recipe from Paleo for Beginners. Scones are not overly sweet and this recipe only has a touch of honey. This will be a great addition to brunch menu.
3 C. almond flour
1 C. dried cranberries
2 tsp. orange zest
1 tsp. baking powder
1/2 tsp. sea salt
2 large eggs
2 tbsp. honey
2 tbsp. fresh orange juice
Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, stir together the almond flour, cranberries, orange zest, baking soda and salt until well combined.
In a small bowl, whisk together the eggs, honey and orange juice.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter into 8 large balls and drop onto the prepared baking sheet. Flatten the balls until they are about 1 inch thick.
Bake for 20 to 25 minutes or until golden brown.
Cool and serve.
3 C. almond flour
1 C. dried cranberries
2 tsp. orange zest
1 tsp. baking powder
1/2 tsp. sea salt
2 large eggs
2 tbsp. honey
2 tbsp. fresh orange juice
Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, stir together the almond flour, cranberries, orange zest, baking soda and salt until well combined.
In a small bowl, whisk together the eggs, honey and orange juice.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter into 8 large balls and drop onto the prepared baking sheet. Flatten the balls until they are about 1 inch thick.
Bake for 20 to 25 minutes or until golden brown.
Cool and serve.
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